Equipment
Ingredients
Main
- 1 whole sea bass, cleaned and scaled
- 120 ml vegetable oil
- 4 garlic, minced
- 15 g ginger, grated
- 2 shallot, minced
- 2 jalapeño, finely chopped
- 27 g red bell pepper, diced
- 60 ml gin
- 30 ml soy sauce
- 30 ml fish sauce
- 45 ml aged balsamic vinegar
- 13 g sugar
- 240 ml fish stock
- 60 g pine nuts, toasted
- 14 g tarragon, chopped
Nutrition (per serving)
Method
Rinse the sea bass under cold water and pat thoroughly dry. Using a sharp knife, score the skin 3 to 4 times on each side at a depth of 6mm (1/4 inch).
Heat the vegetable oil in a wok or large skillet over high heat until it shimmers. Sear the fish for 3 minutes until the skin is browned, then carefully flip, cover, and brown the other side.
Add the minced garlic, grated ginger, minced shallots, chopped jalapeños, and red pepper to the skillet. Sauté for 2 minutes until the aromatics are fragrant.
Pour in the gin, soy sauce, fish sauce, balsamic vinegar, and sugar. Stir to combine, cover the skillet, and reduce the heat to low. Cook for 2 minutes.
Flip the fish again and pour in the stock. Cover and cook over medium heat for 5 to 7 minutes until the fish reaches an internal temperature of 63°C (145°F) and the flesh flakes easily.
Stir in the toasted pine nuts. Slide the fish onto a serving platter and spoon the pan juices over it. Garnish with chopped tarragon and serve immediately.
Chef's Notes
- Ensure the sea bass is thoroughly dried before searing; this is crucial for achieving a crispy skin, which adds a desirable textural contrast to the tender braised flesh.
- Don't overcrowd the pan when searing the fish. If necessary, cook the fish in batches to ensure each side gets properly browned.
- The scoring on the fish skin helps it cook evenly and absorb more of the flavorful braising liquid.
- Aged balsamic vinegar offers a richer, more complex flavor profile. If using a younger balsamic, you might need to adjust the sugar slightly.
- Toast the pine nuts gently until golden brown; they can burn quickly. This step is vital for their nutty flavor and crunchy texture.
Storage
Refrigerator: 48 hours — Store in an airtight container; the skin will lose its crispness.
Reheating: Gently warm in a covered pan over low heat with a splash of stock.
